Italian Chicken Skillet with Chickpeas
This 30-minute one-pot Italian chicken skillet with chickpeas, tomatoes and peppers is easy to make and perfect for a weeknight dinner!
Yield: 3 -4 servings
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 lb. boneless, skinless chicken breasts, sliced into long strips, seasoned with salt, pepper
- 1 small onion, sliced
- 1 medium green pepper, sliced
- 2 cloves garlic, minced
- 1 (14.5 oz.) can diced tomatoes, undrained
- 1 (15 oz.) can chickpeas, drained and rinsed
- ½ teaspoon dried oregano
- ½ teaspoon dried basil (or ¼ cup chopped fresh basil)
- Parmesan cheese, for serving (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and peppers and saute for 3-4 minutes, until softened. Add garlic and sauté another 30 seconds, until fragrant.
- Add seasoned chicken breast strips to the middle of the pan. Brown on both sides (about 3-4 minutes on each side).
- Add the tomatoes, chickpeas, oregano and dried basil, if using. Stir to combine and simmer for 5 minutes, until chicken is cooked through.
- Serve hot (sprinkle with fresh basil, if using) and pass Parmesan cheese at the table.
Notes
Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 5 days. They are great reheated for lunch!
Nutrition
Serving: 1serving | Calories: 356kcal | Carbohydrates: 26g | Protein: 43g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 97mg | Sodium: 609mg | Fiber: 7g | Sugar: 6g
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